I pulled this recipe from the September issue of Real Simple Magazine. I was good, but even though I used a mallet on the chops to tenderize them, they still came out kind of tough. If anyone has a fix for this, I would love to hear it. The sauce was simple and flavorful and would be good on chicken if you didn’t want to make pork.
- 3 tablespoons olive oil
- 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
- Kosher salt and black pepper
- 2 shallots, finely chopped
- 3/4 cup dry white wine
- 2 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh tarragon
- Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to a baking sheet and roast until cooked through, 5 to 7 minutes.
- Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes. Add the wine and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
- Top the pork with the sauce and tarragon.